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Grab an oven-safe pot or a baking dish.
Add seven pieces of bone-in chicken thighs.
Add four peeled Yukon gold potatoes cut into quarters.
Juice two lemons.
Add ¼ cup olive oil.
Add tablespoon of Dijon mustard.
Add about six minced garlic cloves.
Add two to three teaspoons of salt.
Add fresh oregano.
Seal up your jar and give it a good mix.
Pour your sauce over the chicken and potatoes.
Add ¼ cup of water to the jar.
Give it another good shake.
Pour that over.
Close up your pot.
Put in the oven preheated to 375° F.
Bake for about an hour and a half.
Take it out.
Baste the chicken.
Put it back into the oven uncovered for an additional 30 minutes.